日粮添加中药添加剂对羊肉品质的影响

The effect of traditional Chinese medicine additive in the basal diet on mutton quality

【目的】为探讨中药添加剂对羊肉品质及营养成分的影响。【方法】选取了150只2月龄、体质量相近的杜泊羊和湖羊杂交去势1代,随机分为3组。对照组饲喂基础日粮,试验组饲喂在基础日粮中分别了添加25%和50%中药添加剂。以羊肉背最长肌为试验样本,对食用品质(pH、剪切力、肉色、蒸煮损失、)和营养品质(水分、灰分、蛋白质、脂肪、脂肪酸指标)进行测定。【结果】与对照组相比,50%中药添加剂组pH_(24)、水分含量、肉色L^(*)、a^(*)显著增加(P<0.05),剪切力和脂肪含量显著下降(P<0.05),弹性、蛋白质显著增加,蒸煮损失、氨基酸含量和质构指标差异不显著(P>0.05)。与对照组相比,添加中药添加剂组多不饱和脂肪酸含量丰富,中药添加剂组n-3 PUFA含量有所增加,并且n-6 PUFA/n-3 PUFA比值降低。【结论】中药添加剂对羊肉肉品质及营养成分的改善有一定潜在应用价值。

【Objective】The study aimed to clarify the effect of Chinese medicine additives on mutton quality and nutrition composition.【Method】A total of 150 two-month-old sheep with similar body weight,which belonged to generation 1 of hybrid castration between Dorper sheep and Hu sheep,were employed and randomly divided into 3 groups.The control group fed on a basal diet,and the experimental groups fed on a basal diet supplemented with 25%and 50%Chinese medicine additives,respectively.The longissimus dorsi muscle of mutton was used as a test sample to measure the dietary quality(i.e.,pH value,shear force,meat color,cooking loss,)and nutritional quality(e.g.,moisture,ash,protein,fat,fatty acid).【Result】The results showed as follows,compared with the control group,the pH_(24),moisture content,meat color L^(*),a^(*)in 50%Chinese medicine additive group were significantly increased(P<0.05),shear force and fat content were significantly decreased(P<0.05),elasticity and protein were significantly increased respectively,while the cooking loss,amino acid content and texture indexes were not significantly different(P>0.05).The polyunsaturated fatty acids content in the additive group of Chinese medicine was rich,the content of n-3 PUFA in the Chinese medicine additive group increased,and the ratio of n-6 PUFA/n-3 PUFA decreased.【Conclusion】The study shows that Chinese medicine additives had a certain potential application value to improve the quality and nutritional composition of mutton.